Luscious blackberries layered with super moist and fluffy sponge cake and served with a scoop of vanilla ice cream. This was our family's go-to dessert for every special occasion when I was growing up.
I'm so excited to finally share it with my Sugar Geek family in honor of what would have been my Mother's 74th birthday. I snagged this photo from my Dad's photo album and I dare say as I hit my 40's, I look more and more like her every day.
What's in this blog post
What is blackberry sponge cake?
Blackberry sponge cake is a recipe that my mom made a lot when I was growing up. I never saw her measure the blackberries, it really depended on how big the dish was she was baking in which was usually a glass dish.
Every summer my Dad would send us to the backyard with a big 50-gallon bucket and a ladder to pick blackberries. They would be thick and hanging from the bushes that grew wild in huge bunches, sweetened by the sun to perfection. My sisters and I would not come back into the house until the bucket was full and our hands were stained with purple juices. We probably ate just as many berries as we picked.
My Dad would then begin the canning and freezing process. Some of the berries would be transformed into thick blackberry syrup that he would ration out for only very special occasions. Some would be made into jam and some would be canned to use in the wintertime.
But we always saved a couple of quarts to make some fresh blackberry sponge cake. I watched my mom make this many times and after she passed away, my Dad would make it, and then when I was old enough, I also would make it.
This recipe is very near and dear to my heart and I hope you enjoy it with your family as much as I enjoyed it with mine and a little bit of my Mother can live on through her baking.
Blackberry Sponge Cake Ingredients
This recipe is so easy to put together and can be used with any seasonal fruit you have on hand and every day baking ingredients
- Eggs
- Sugar
- Salt
- Flour
- Baking Powder
- Butter
- Water
- Blackberries (or any other kind of fruit)
I took this opportunity to take the kiddos to Hoffman Farms Store, a local you-pick fruit stand so they could experience picking your own plump berries, just like I did when I was a kid. Avalon and Ezra really got into it and we had a ton of fun!
The thing I love about this recipe is that it's incredibly easy to make and you can switch out the berries for any kind of fruit that is in season! Strawberries, rhubarb, peaches, blueberries, raspberries, apples... the list goes on and on. You can even switch out the white sugar for brown sugar and add in some different spices depending on the fruit that you're using.
If you're lucky enough to live in Oregon, you can even use Marionberries which are like blackberries but about 3 times as big! Just look at this comparison!
How to make blackberry sponge cake
- Preheat your oven to 375ºF
- Fill your 9"x13" pan ¾ of the way full of fresh or frozen blackberries.
- Sprinkle the sugar over the top of the blackberries.
- Bake the berries and the sugar mixture until the berries are bubbling in the center. This usually takes about 30 minutes.
- Once the berries are bubbling, you can start making the sponge cake.
- Sift your flour and baking powder and set it aside.
- Place the butter into the boiling water and set it aside.
- Place the eggs and the salt into the bowl of your stand mixer with the whisk attachment and whisk on medium until foamy.
- Reduce the speed to low and sprinkle in the sugar.
- Turn the speed up to medium high and whisk until thick and the batter falls in ribbons (ribbon stage).
- Fold in the sifted flour and baking powder.
- Fold in the melted butter and water.
- Pour the sponge cake batter on top of the hot berries and marble the berries slightly so some of the berries are on top of the sponge.
- Bake for about 20 minutes or until the sponge is set and golden brown.
- Serve immediately with a scoop of vanilla ice cream.
Blackberry Sponge Cake FAQ
Yes you can! Any berry or fruit that you like can be used in place of blackberries.
I don't recommend making this ahead of time, it tastes the best warm out of the oven but it can be re-heated if you have leftovers. Store leftovers in the fridge because of the fresh fruit.
I don't recommend it but it could be made into an upside-down cake by baking it into a cake pan and then flipping it out onto a platter before serving.
Other berry recipes you'll love
Berry Wash (How to Make Fresh Berries Last Longer)
Fresh Berry Cake Filling Recipe
Marionberry (Blackberry Filling Recipe)
Recipe
Equipment
- 9"x13" baking dish
Ingredients
Blackberry Mixture
- 35 ounces blackberries fresh or frozen
- 4 ounces sugar
Sponge Cake Batter
- 3 large eggs room temperature
- ⅛ teaspoon salt
- 6 ounces sugar
- 4 ounces flour
- 1 teaspoon baking powder
- 2 ounces unsalted butter
- 2 Tablespoons boiling water
Instructions
- Preheat your oven to 375ºF
- Fill your 9"x13" pan ¾ of the way full of fresh or frozen blackberries
- Sprinkle the sugar over the top of the blackberries.
- Bake the berries and the sugar mixture until the berries are bubbling in the center. This usually takes about 30 minutes.
- Once the berries are bubbling, you can start making the sponge cake.
- Sift the flour and the baking powder and set aside.
- Place the butter in the boiling water and set aside.
- Place the eggs and the salt into the bowl of your stand mixer with the whisk attachment and whisk on medium until foamy.
- Reduce the speed to low and sprinkle in the sugar.
- Turn the speed up to medium high and whisk until thick and the batter falls in ribbons (ribbon stage).
- Fold in the sifted flour and baking powder.
- Fold in the melted butter and water.
- Pour the sponge cake batter on top of the hot berries and marble the berries slightly so some of the berries are on top of the sponge.
- Bake for about 20-25 minutes or until the sponge is set and golden brown.
- Serve immediately with a scoop of vanilla ice cream.
